30 Minute Chicken in the Deep Covered Baker

1 whole chicken (3 ½ - 4 pounds)

1 tablespoon olive oil

Seasoning Mixture

· 1 tablespoon all-purpose flour

· 1 teaspoon paprika

· ½ teaspoon garlic powder

· ½ teaspoon salt

· ¼ teaspoon coarsely ground black pepper

· ¼ teaspoon dried thyme leaves

1. Lightly spray deep covered baker with oil. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck; then tuck under back of chicken. Brush chicken with oil.

2. Combine ingredients for seasoning mixture and mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in baker.

3. Microwave, uncovered, on HIGH 25-30 minutes or until instant read thermometer registers 165 degrees in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes (temperature will rise to 170 degrees).

Yield: 4-6 servings

Variations:

1. Use Pampered Pantry rubs and seasoning mixes to give alternate flavors to your chicken.

2. All-in-one chicken dinner – prepare chicken as directed above and place in baker. Combine 1 cup each: celery and carrots, cut into 1-inch pieces, and 3 cups of red or russet potatoes, cut into 2-inch pieces in bowl. Toss with additional seasoning, if desired. Arrange vegetables around chicken. Microwave, uncovered, on HIGH 35-40 minutes or until thermometer registers 165 degrees in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let rest 10 minutes.